today , I'm going to be roasting a tomahawk steak and serving it with chimichurri sauce .
Tomahawk is the rib eye with the bones still attached to giving us a much fuller , stronger flavour .
I've got some fresh oregano and some flat leaf parsley , which I'm gonna pick .
Chimichurri sauce is a fiery , quite punchy sauce , Plenty of acidity .
It works really nicely with the grilled steak and also the fat content in the meat really balances it out .
Once you've picked your herbs , you just bundle them up together and we're gonna be chopping them .
We want them to be fairly fine .
I'm just gonna add my parsley and oregano to my chopped shallots , which have already been prepared .
When it comes to crushing the garlic , hold the knife over the clove and give it a really good squash .
Using the edge of the blade , push and scrape that into the chopping board .
Add the juice of half a lemon .
Then I'm going to be adding three tablespoons of rape seed oil instead of rape seed oil .
You could be using vegetable oil or sunflower oil , a couple of teaspoons of red wine vinegar , half a teaspoon of dried chilli flakes .
This is gonna give it a really good fiery kick , some salt and pepper .
The sauce should come together and just lightly be bound with the oil and the vinegar .
So we've got the Tomahawk steak .
It's been out of the refrigerator for around about 45 minutes to an hour .
With a piece of meat this size , you're gonna need it to come up to room temperature to ensure some really beautiful , even cooking throughout , my pan is on .
It's getting incredibly hot .
I oil the meat on the chopping board or a tray before I put it into the pan .
The main reason we do that is because otherwise it gets quite smoky in the pan , and we can really kind of monitor the amount of oil that we're using by doing it this way .
Generously season this meat with salt and lots of black pepper .
Then it's gonna be ready to go into our hot pan .
You'll see a lot of smoke , but that's absolutely normal .
So I'm now colouring the tomahawk steak .
We're gonna be doing that for a couple of minutes .
Either side , Um , it's really important to do this correctly .
You're going to create a beautiful crust at this point , get some wonderful flavours on the outside of the meat .
So if I turn it over and show you what it looks like , move it over to a hotter part of the pan .
So we get some nice even cooking .
Once I'm happy with the crust , I'm going to be roasting it off in the oven .
A good tip for checking that your steak is cooked .
How you'd like for rare .
Bring your thumb and your first finger together and just lightly press here on the inside of your bottom of your thumb , then moving it along medium rare medium and finally a little bit firmer right at the end .
It's well done .
Once the steak is cooked , you're going to remove it from the oven , and then you're going to lift and place that onto either a chopping board or a tray .
We're going to rest it , and we're going to cover it with some tin foil shiny side down .
It's really important that you rest your meat so it stays nice and juicy and succulent .
When it comes to carving for the chimi cherry sauce , spoon it generously all over the cut steak .
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